Lean Lemon & Herb Pork Tenderloin & Wholewheat Pasta Bowl with Carrot
Big flavour, sensible numbers. This British plate pairs pork tenderloin with wholewheat pasta for 51g protein and roughly 538 kcal.
Ingredients
- 150g Pork Tenderloin
- 130g pasta
- 80g carrots
- 80g kale
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the carrot and kale, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.
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4
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the carrot and kale for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: wholewheat pasta first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.